Chocolate Almond Saltine Toffee Recipes
SALTINE TOFFEE
"Easy to prepare using pantry staples, this recipe is always a hit," writes Jo Ann Dalrymple from Claremore, Oklahoma. Her sweetly unique bites start with saltine crackers and are drizzled with white chocolate for an elegant and easy accent.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-3/4 pounds.
Number Of Ingredients 6
Steps:
- Place crackers in a single layer in a foil-lined 15x10x1-in. baking pan. In a large saucepan, bring butter and sugar to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Spread over crackers., Bake at 350° for 7-8 minutes or until bubbly. Sprinkle with chips. Bake 3-5 minutes longer or until chips begin to melt; spread chocolate evenly over top. , In a microwave, melt white chocolate and shortening; stir until smooth. Drizzle over toffee. Chill for 15-20 minutes or until set; break into pieces. Store in the refrigerator.
Nutrition Facts : Calories 553 calories, Fat 38g fat (23g saturated fat), Cholesterol 62mg cholesterol, Sodium 407mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.
SALTINE TOFFEE BARK
These salty-sweet treasures make delightful gifts, and their flavor is simply irresistible. The bark is like brittle, but better. Get ready for a new family favorite! -Laura Cox, Brewster, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 pounds.
Number Of Ingredients 5
Steps:
- Line a 15x10x1-in. baking pan with heavy-duty foil. Arrange saltines in a single layer on foil; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers., Bake at 350° for 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool., Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 171 calories, Fat 12g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 119mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
SALTINE TOFFEE COOKIES
This is an easy to make but wonderfully delicious treat. We pack them in tins and give as gifts during the holidays. Use your favorite nuts to top the cookies.
Provided by Tracy
Categories Desserts Candy Recipes Chocolate Candy Recipes
Yield 35
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Line cookie sheet with saltine crackers in single layer.
- In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
- Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.
Nutrition Facts : Calories 150.2 calories, Carbohydrate 15 g, Cholesterol 13.9 mg, Fat 10.2 g, Fiber 1 g, Protein 1.3 g, SaturatedFat 5.3 g, Sodium 73.4 mg, Sugar 11.8 g
CHOCOLATE-ALMOND SALTINE TOFFEE
Make and share this Chocolate-Almond Saltine Toffee recipe from Food.com.
Provided by KathyP53
Categories Candy
Time 30m
Yield 2 1/2 pounds
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spread almonds on a baking sheet and toast for about 6 minutes, until golden.
- Line a 12 x 17" rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.
- In a medium saucepan, combine the sugar, butter, and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until a honey-colored caramel forms and the temperature reaches 300 degrees, about 6 minutes longer.
- Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes.
- Invert the toffee onto a work surface and peel off the mat or paper Invert again, break into large shards and serve.
- The chocolate-almond saltine toffee can be refrigerated for up to 2 weeks in an airtight container.
Nutrition Facts : Calories 2118, Fat 146.6, SaturatedFat 73.3, Cholesterol 292.8, Sodium 798.3, Carbohydrate 195.5, Fiber 8.7, Sugar 127.6, Protein 19.5
CHOCOLATE-ALMOND SALTINE TOFFEE
Make and share this Chocolate-Almond Saltine Toffee recipe from Food.com.
Provided by GoldsmithLissa
Categories Dessert
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°. Spread the almonds on a baking sheet and toast for about 6 minutes, until golden.
- Line a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.
- In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longer.
- Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes.
- Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.
Nutrition Facts : Calories 754.1, Fat 57.7, SaturatedFat 30, Cholesterol 122, Sodium 11, Carbohydrate 60.2, Fiber 2.7, Sugar 53.1, Protein 5.4
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